Reviewer:

This is a creative way to have dressing. I like that it's low-fat. I skipped the green onions, asparagus and the mustard, and used fresh grated parmesan cheese and plain greek yogurt with cherry tomatoes and romaine. It is tangy and delicious, no salt needed. Oh, and I blended the yogurt and cheese to a very thin, dressing-like consistency. Overall, a pretty good salad.

Reviewer:

Dee-licious. The differences: (1) used a head of romaine; (2) used a little over a pound of fresh asparagus and cooked it in the oven at 400 with a generous amount of shaker parmesan and olive oil (5 minutes each side); (3) accidentily mixed my dressing in a bowl that was previously occupied with minced garlic-- thumbs up!; (4) also thought the dressing was a little bland, so I added some lemon juice, fresh cracked pepper, and salt. Totally gonna make this again.

Reviewer:

Excellent for a low calorie salad. Unfortunately my local market did not have any frozen asparagus, so I had to use canned. I am imagining it would be much better with fresh asparagus, but was still enjoyable.

Reviewer:

Very mild and refreshing flavor. I like my food kicked up a bit, so I added about 3 tablespoons of Parmesan cheese, a pinch of salt, and a generous turn of the pepper mill. Used coarse ground dijon mustard to mix, because it adds texture and color to the dressing. I also chopped and cooked fresh asparagus in butter first before adding it to the salad. Used halved grape tomatoes because they're tastier! I also added feta cheese to the salad. All tossed together, it was simply delicious. This is my new favorite Greek dressing! Thanks!

Reviewer:

I made this salad as written, using Greek yogurt and Dijon mustard. It seemed like it was missing something, so I added some fresh dill that I had leftover from the night before and some more Parmesan cheese. With those additions, it turned out great -- definitely a keeper.